Jamaican Rice and Peas
Jamaican Rice and Peas is a classic Caribbean dish made with rice, kidney beans, and coconut milk, perfect for family dinners or special gatherings.
Ingredients
Main Ingredients
- 50 g unsalted butter (or 2 tbsp canola or vegetable oil)
- 2 cloves garlic, finely minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tsp allspice powder (or mixed spice)
- 2 leaves bay leaves (preferably fresh)
- 1 piece scotch bonnet or habanero chili (optional, keep whole)
- 2 cans red kidney beans, drained (400g / 14oz each)
- 1 can coconut milk, full fat (400 ml / 14oz)
- 1 cup water
- 1 tsp cooking salt
- 2 cups long grain white rice
Instructions
Preparation
- Preheat your oven to 200°C / 400°F (180°C fan).
- In a medium or large ovenproof pot, melt the butter over medium-high heat.
- Add the minced garlic, chopped onion, thyme, allspice, bay leaves, and the whole chili. Cook until the onion is translucent, about 3 minutes.
Cooking
- Pour in the coconut milk, water, drained beans, and salt. Bring the mixture to a simmer.
- Stir in the rice. When you see bubbles breaking the surface, cover the pot and transfer it to the oven.
- Bake for 40 minutes. The liquid should be absorbed, but some coconut cream will remain on top.
- Once done, let the pot rest on the counter with the lid on for 15 minutes. Fluff the rice before serving!
Notes
Jamaican Rice and Peas can be served as a side dish or as a main meal. Pair it with jerk chicken, fried fish, or curry dishes for a full Caribbean experience. Use fresh herbs for better flavor and feel free to adjust the seasoning.